Introduction: Antibiotics are the most familiar yet most easily abused drugs for the general public. Zhang Hude, a professor from the Health Preservation Department of Beijing University of Chinese Medicine, points out that many natural foods contain antibacterial components, and it's a good idea to eat more of them regularly.
Fennel: Fennel contains anethole, which has antibacterial properties. It effectively inhibits *Escherichia coli* and *Shigella dysenteriae*, helping to prevent various infectious diarrhea and promote the healing of inflammation and ulcers. Fennel can be used as a filling for buns and dumplings. It should be noted that fennel is relatively high in sodium, so less salt should be added during cooking.
Purslane. Studies have shown that purslane has a strong inhibitory effect on *Escherichia coli*, *Shigella dysenteriae*, and *Salmonella typhi*. Its effect on *Shigella dysenteriae* is particularly potent, making purslane suitable for individuals with acute or chronic dysentery, enteritis, cystitis, or urethritis. Purslane can be eaten fresh or dried. Before cooking, its roots should be removed, and it can be used in soups or in cold salads.
Ginger. The main antibacterial substances in ginger are curcumin and volatile oil, which can significantly inhibit fungi and also have a strong inhibitory effect on *Salmonella*. In the hot summer, bacteria can easily contaminate food and multiply rapidly, often causing acute gastroenteritis. Eating a moderate amount of ginger can help prevent and treat this condition. Additionally, gargling with ginger water can prevent bad breath and periodontitis. However, it should be noted that ginger should not be peeled, as this can affect its overall efficacy.
Garlic. The antibacterial and bacteriostatic effects of garlic are the strongest of all foods. Allicin in garlic has a certain inhibitory effect on *Staphylococcus*, *Streptococcus*, and skin fungi, providing antibacterial and anti-inflammatory benefits. It can also prevent colds and alleviate symptoms such as fever, cough, and nasal congestion. The antibacterial effect of garlic is diminished after cooking, so it's best eaten raw. For the best health benefits, it is recommended to crush the garlic into a paste and let it sit for 10-15 minutes before consuming.